Low Carb Spicy Tofu Soup

Dive into a bowl of flavor-packed comfort with this Low Carb Spicy Tofu Soup—a wholesome, plant-based dish that’s as nourishing as it is bold. Crafted with protein-rich firm tofu, a fragrant base of garlic, ginger, and red chili flakes, and a medley of fresh vegetables like spiralized zucchini, mushrooms, and baby spinach, this soup delivers a satisfying meal while keeping carbs in check. The low-sodium vegetable broth is infused with soy sauce, rice vinegar, and a splash of lime juice for a tangy, umami-rich depth, while optional Sriracha brings just the right amount of heat. Ready in just 35 minutes, this quick, one-pot recipe is perfect for weeknights and meal prep. Each bowl is garnished with fresh cilantro and green onions, offering a vibrant, restaurant-quality finish. Whether you're following a keto-friendly diet or simply craving a healthy, spicy soup, this dish is sure to warm your soul and tantalize your taste buds! Keywords: low carb soup, spicy tofu soup, plant-based, ketogenic, quick healthy recipes.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 1 tablespoon Coconut oil
• 3 pieces Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Red chili flakes
• 4 cups Low-sodium vegetable broth
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Rice vinegar
• 1 medium Zucchini, spiralized
• 1 cup Mushrooms, sliced
• 2 cups Baby spinach leaves
• 2 stalks Green onions, sliced
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Sriracha or hot sauce (optional)

Directions

Step 1

Drain the firm tofu and pat it dry with paper towels. Cut it into small, bite-sized cubes.

Step 2

In a large pot over medium heat, warm the coconut oil. Add the minced garlic, ginger, and red chili flakes. Sauté for 1-2 minutes, stirring, until fragrant.

Step 3

Add the vegetable broth to the pot and bring it to a gentle boil.

Step 4

Stir in the soy sauce and rice vinegar, adjusting the seasoning to your taste.

Step 5

Carefully add the tofu cubes to the simmering broth, allowing them to soak in the flavors for 3-4 minutes.

Step 6

Add the mushrooms and cook for another 5 minutes, or until they soften.

Step 7

Stir in the spiralized zucchini and baby spinach. Let them cook for 2-3 minutes, just until tender but still vibrant in color.

Step 8

Remove the pot from heat. Stir in the lime juice and garnish the soup with sliced green onions and chopped cilantro.

Step 9

If desired, drizzle with Sriracha or your favorite hot sauce for an extra kick of spice.

Step 10

Ladle the soup into bowls and serve hot. Enjoy your hearty, low-carb spicy tofu soup!

Nutrition Facts

Serving size	(1779.1g)

Amount per serving	% Daily Value*
Calories	570.1

Total Fat 29.5g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1752.8mg	0%
Total Carbohydrate 43.9g	0%
Dietary Fiber 10.2g	0%
Total Sugars 17.8g
Protein 43.3g	0%

Vitamin D 14IU	0%
Calcium 618.2mg	0%
Iron 8.4mg	0%
Potassium 2798.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 28.2%

Carbs: 28.6%